»SY« Shiraz dry – Großes Geweih

Ingredients

• 800 gRack of lamb (trimmed)
• 500 gMixed wild mushrooms (e.g., porcini, chanterelles, king oyster mushrooms)
• 50 gPanko or breadcrumbs
• 60 gSoft butter
• 2 tbspDijon mustard
• 1 bunchFresh thyme
• 2 sprigsFresh rosemary
• 2 piecesGarlic cloves
• 2 piecesShallots
• 3 tbspOlive oil
• 1 tspSea salt
• 1 pinchFreshly ground black pepper

Preparation

1. 1Preheat the oven to 180°C (350°F) top/bottom heat. Rinse the rack of lamb, pat dry, and season with salt and freshly ground pepper.
2. 2Heat the olive oil in an ovenproof skillet over high heat and sear the lamb on all sides for about 2-3 minutes until nicely browned.
3. 3For the herb crust, finely chop the thyme and rosemary leaves. Mix the soft butter with the herbs and breadcrumbs to form a paste.
4. 4Generously brush the top of the seared lamb with mustard, then spread the herb mixture evenly over the top and press down firmly.
5. 5Place the meat in the pan or a roasting dish in the oven for about 15-20 minutes until an internal temperature of 54-56°C (medium) is reached.
6. 6In the meantime, clean the wild mushrooms and chop them coarsely. Finely dice the shallots and garlic.
7. 7Sauté the mushrooms in a separate pan with a little butter over high heat. Add the shallots and garlic just before the end of cooking and season with salt.
8. 8Remove the lamb from the oven and let it rest in a warm place for about 5 minutes before slicing. Serve with the wild mushrooms on preheated plates.